Tag: Video

  • Simple Sunday Brunch with Christine Waltermyer

    Simple Sunday Brunch with Christine Waltermyer

    Simple Sunday Brunch

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Avocado Sourdough Toast

    An Easy, Healthy Breakfast or Snack!

    Serves 2-3

    Ingredients

    1 teaspoon lemon juice (about the juice of ½ lemon)

    1 avocado, pitted

    Sea salt

    3 slices sourdough bread (Try Apple Ridge Farm’s LOCAL bread!)

    Optional: black pepper or cayenne

    Toppings: Sliced red radish (can be pickled), microgreens (like sunflower sprouts), toasted sunflower seeds, lemon zest, olive oil & flaked sea salt

    Method

    1. Remove the zest from your lemon. Then juice the lemon, removing the seeds.

    2. Cut the avocado in half, remove the pit and scoop out the avocado in a bowl. Using a fork or potato masher, mash the avocado. Add a few pinches of sea salt and the lemon juice, then mash it again. Optional: You can add black pepper or cayenne.

    3. Toast or grill the bread. Spread with avocado spread. Top with your choice of toppings like pickled radish, micro-greens of your choice. Drizzle lightly with olive oil and sprinkle with a pinch of the flaked sea salt.

    4. Enjoy!

    Pantry Granola

    Kid-Friendly & No Refined Sugar!

    Makes about 6 cups

    Ingredients

    1/2 teaspoon cinnamon

    1/2 cup barley flour (or other flour of your choice)

    1/2 cup brown rice syrup (or ¼ cup brown rice syrup + ¼ cup maple syrup)

    ⅓ cup avocado oil (or coconut oil)

    1 teaspoon pure vanilla extract

    1/2 cup chopped walnuts

    4 cups rolled oats

    ⅓ cup currants or any other dried fruit of your choice

    Method

    1. Preheat the oven to 350 degrees F.

    2. In a large mixing bowl, combine all of the ingredients except the currants. Mix well. 

    3. Prepare a baking sheet with parchment paper. Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 10 minutes. Stir the granola. Bake for 10 more minutes.

    4. Once the granola is done baking, remove from the oven. Let the granola cool before breaking it up. Stir the currants into granola. Store granola in a glass mason jar for up to a week or two.

    5. Enjoy this granola with your favorite yogurt or milk.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Switch Up Your Quarantine Meals with Christine Waltermyer!

    Switch Up Your Quarantine Meals with Christine Waltermyer!

    Switch Up Your Quarantine Meals

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    During this quarantine, everyone’s starting to feel a little anxious to get outside and get back to our normal everyday routine. Meals are starting to get dull, home-schooling might be overwhelming at times, and you might feel like the house can’t get any cleaner after scrubbing it down since Quarantine Day 1. So why not switch up your meals with Christine Waltermyer?! Her recipes are absolutely delicious and simple to make at home. Her videos are helpful to follow along with too! Check out some of them below!

    Immunity Broth

    Makes about 12 cups

    Ingredients

    2 6-inch pieces of kombu seaweed

    8 ounces fresh shiitake mushrooms

    1 – 2 teaspoons dried astragalus root

    3 cloves garlic

    A few sprigs fresh thyme

    1 onion (red or yellow), chopped into 4 pieces

    1 burdock root, cut into a few pieces

    4 small carrots, chopped in half

    3 stalks celery, chopped in half

    1 bunch parsley

    Fresh ginger (about 3 inches) (optional)

    Sea salt (optional)

    Water to cover everything

    Method

    1. In a large soup pot, place all ingredients. Add enough water to cover everything. Bring to a boil over medium high heat. Lower heat to simmer for one hour, covered. Strain the broth through a strainer. Use in soups, cooking rice or as a warm drink on its own!

    Creamy Carrot Soup

    Serves 6

    Ingredients

    2 parsnips, peeled and chopped

    5 carrots, scrubbed really well and/or peeled

    1 bunch scallions

    20 ounces chopped butternut squash (or 1 medium butternut squash, peeled, deseeded and cut up)

    13.66 ounce can coconut milk

    Vegetable broth to cover the vegetables, or about 5 cups 

    1 teaspoon sea salt

    Equipment: Immersion blender or regular blender

    Method

    1. Place the squash in a soup pot. Chop the parsnips, then the carrots and add both of them to the pot. (Remove any bad spots.) Remove the white bottoms from the scallions. Chop them up and add to the pot. Reserve the green part for garnish. Add the coconut milk to the pot. Then add the vegetable broth, making sure it covers the vegetables. Use more or less to just cover them. 

    2. Place the pot over medium high heat. Bring to a boil, then lower the heat to simmer on low, covered, for 25 minutes or until all vegetables are fork-tender.

    3. Chop the green part of the scallions to use for a soup garnish. 

    4. Add about 1 teaspoon of sea salt to the soup. Blend the cooked soup by using the immersion blender to blend right in the pot. OR, carefully transfer the cooked soup to a blender and carefully blend until smooth.

    Mixed Leafy Greens Stir-Fry

    Serves 6-8

    Ingredients

    1 small head napa cabbage, cut in half length-wise

    1 bunch scallions

    1 leek

    1 baby bok choy

    5 leaves green kale

    1 tablespoon olive oil

    Splash of water

    Sea salt

    Optional Ingredients: Chopped ginger, minced garlic, coconut aminos, crushed red pepper flakes, etc. for added flavor

    Method

    1. Wash all of the vegetables. Pull the kale leaves from the stems and rip up the leaves. If you want to use the stems be sure to chop them up finely. In this recipe I saved them for later use in making soup stock. 

    2. Chop off the end of the baby bok choy, and wash the leaves again under running water. Chop up into bite-sized pieces. For the napa cabbage, remove any outer leaves with bad spots. Remove the core from the bottom. Slice across the width into ½-inch slices, removing any bad spots you see. For the scallions, remove the little roots on the bottoms, then slice on a diagonal, about ½-inch pieces.

    3. To cut the leek, slice in half length-wise. Rinse again under running water. Lay the flat cut side down on the cutting board. Slice into ½-inch size pieces.

    4. Heat a large skillet or deep pan over medium heat. Add the olive oil, then the leeks. Add a little pinch of salt to help them soften. Cook for a few minutes, then add the kale. Cover and cook for another 30 seconds to 1 minute. Add another pinch of salt and a splash of water. Add all remaining ingredients, plus another splash of water if needed. Cover and steam for another few minutes, or just until all of the vegetables are tender but still bright green and not overcooked. Serve as is, or with your favorite dressing or an additional drizzle of olive oil and sea salt.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • How to Slice an Ataulfo Mango

    Make the most of our Fresh Deals on Organic Produce by knowing how to use them!